Bihari cuisine
Encyclopedia
Bihari cuisine is eaten mainly in Bihar
,Jharkhand, Eastern Uttar Pradesh
, Pakistan
, Bangladesh
, Nepal
, Mauritius
, Fiji
, Guyana
, and Trinidad and Tobago
as these are they places where Bihari
people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu
values of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating and fish
dishes are especially common due to the number of rivers in Bihar
such as the Sone
, Gandak
and the Ganges. There are also numerous Bihari meat dishes with chicken
and mutton being the most common.
Dairy
products are consumed frequently throughout the year, with common foods including yoghurt
known as dahi and also buttermilk
known as mattha, ghee
, lassi
and butter
. The cuisine of Bihar
is similar to a great extent to North Indian cuisine
but has an influence from other East Indian Cuisine (for example like Bengali cuisine, Mustard oil is used in cooking). It is highly seasonal, with watery foods such as watermelon
and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds,poppy seeds in the winter months.
Some dishes which Bihar
is famous for, include Sattu Paratha, which are paratha
s stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish
curry
and Bihari Kebab,Postaa-dana kaa halwaa.
, roti
, achar, chatni
, dal
s and milk products with some variation.
People use mustard oil
and panchforan (literally "five seeds", namely saunf, sarson, methi, ajwain and mangraeel(Kalaunji) for "chhounkna" (tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa, in Bihari food.
One of the most remarkable thing about this cuisine is "Smoked Food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "Chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam(a common fruit sweet sour in taste,technical name Anthocephalus morindaefolia ) chuttney.
flavor of non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad who found it quite tasty. Forms of kebabs, mutton preparations and dishes prepared from various fowl
and birds have a very distinctive flavor. Bihari
s are quite famous for their Bihari Kebabs, another typical Bihari non-vegetarian dish. This dish was traditionally made from mutton and is eaten with roti
, paratha
or boiled rice
. The region of Champaran is famous for a mutton grilled dish called Taash. Recently, in fast food restaurants, these Bihari Kebabs are also sold as Bihari Kebab Rolls, which are essentially kebabs wrapped up in a paratha
.
There is large variety of sweet delicacies. Unlike Oriya and Bengali sweets, which are soaked in syrups made of sugar and are therefore wet, sweets of Bihar are mostly dry.
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
,Jharkhand, Eastern Uttar Pradesh
Uttar Pradesh
Uttar Pradesh abbreviation U.P. , is a state located in the northern part of India. With a population of over 200 million people, it is India's most populous state, as well as the world's most populous sub-national entity...
, Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
, Bangladesh
Bangladesh
Bangladesh , officially the People's Republic of Bangladesh is a sovereign state located in South Asia. It is bordered by India on all sides except for a small border with Burma to the far southeast and by the Bay of Bengal to the south...
, Nepal
Nepal
Nepal , officially the Federal Democratic Republic of Nepal, is a landlocked sovereign state located in South Asia. It is located in the Himalayas and bordered to the north by the People's Republic of China, and to the south, east, and west by the Republic of India...
, Mauritius
Mauritius
Mauritius , officially the Republic of Mauritius is an island nation off the southeast coast of the African continent in the southwest Indian Ocean, about east of Madagascar...
, Fiji
Fiji
Fiji , officially the Republic of Fiji , is an island nation in Melanesia in the South Pacific Ocean about northeast of New Zealand's North Island...
, Guyana
Guyana
Guyana , officially the Co-operative Republic of Guyana, previously the colony of British Guiana, is a sovereign state on the northern coast of South America that is culturally part of the Anglophone Caribbean. Guyana was a former colony of the Dutch and of the British...
, and Trinidad and Tobago
Trinidad and Tobago
Trinidad and Tobago officially the Republic of Trinidad and Tobago is an archipelagic state in the southern Caribbean, lying just off the coast of northeastern Venezuela and south of Grenada in the Lesser Antilles...
as these are they places where Bihari
Bihari people
The Biharis are an ethnic group originating from the present state of Bihar with a history going back three millennia...
people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu
Hindu
Hindu refers to an identity associated with the philosophical, religious and cultural systems that are indigenous to the Indian subcontinent. As used in the Constitution of India, the word "Hindu" is also attributed to all persons professing any Indian religion...
values of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating and fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
dishes are especially common due to the number of rivers in Bihar
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
such as the Sone
Sone
The sone was proposed as a unit of perceived loudness by Stanley Smith Stevens in 1936. In acoustics, loudness is the subjective perception of sound intensity...
, Gandak
Gandak
The Kali Gandaki or Gandaki River is one of the major rivers of Nepal and a left bank tributary of the Ganges in India It is also called Krishna Gandaki in Nepal. In Nepal the river is notable for its deep gorge through the Himalayas and its enormous hydroelectric potential...
and the Ganges. There are also numerous Bihari meat dishes with chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
and mutton being the most common.
Dairy
Dairy
A dairy is a business enterprise established for the harvesting of animal milk—mostly from cows or goats, but also from buffalo, sheep, horses or camels —for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned...
products are consumed frequently throughout the year, with common foods including yoghurt
Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
known as dahi and also buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
known as mattha, ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
, lassi
Lassi
Lassi is a popular and traditional yogurt-based drink of the Indian Subcontinent. It is made by blending yogurt with water and Indian spices...
and butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
. The cuisine of Bihar
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
is similar to a great extent to North Indian cuisine
North Indian cuisine
North Indian cuisine , part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and West-Central Uttar Pradesh...
but has an influence from other East Indian Cuisine (for example like Bengali cuisine, Mustard oil is used in cooking). It is highly seasonal, with watery foods such as watermelon
Watermelon
Watermelon is a vine-like flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind and fleshy center...
and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds,poppy seeds in the winter months.
Some dishes which Bihar
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
is famous for, include Sattu Paratha, which are paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
s stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
and Bihari Kebab,Postaa-dana kaa halwaa.
Bihari Thali
As the seasons change so does the Bihari thaali, every 3–4 months. The constants are riceRice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
, achar, chatni
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
, dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
s and milk products with some variation.
People use mustard oil
Mustard oil
The term mustard oil is used for three different oils that are made from mustard seeds:*A fatty vegetable oil resulting from pressing the seeds,...
and panchforan (literally "five seeds", namely saunf, sarson, methi, ajwain and mangraeel(Kalaunji) for "chhounkna" (tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa, in Bihari food.
One of the most remarkable thing about this cuisine is "Smoked Food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "Chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam(a common fruit sweet sour in taste,technical name Anthocephalus morindaefolia ) chuttney.
Traditional Cuisine
- Kadhi Bari - these fried soft dumplings made of besan (gram flourGram flourGram flour is a cereal flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan . Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in...
) are cooked in a spicy gravy of yogurt and besan. It goes very well over plain rice. - KhichdiKhichdiKhichṛī , alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants, is a South Asian preparation made from rice and lentils...
- Mix of Rice, Dal and several Vegetables; steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with gheeGheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
. - GhugniGhugniGhugni is an evening snack in Eastern India . Black gram or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style...
- It is a preparation made of grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. - Pittha - It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken).
- Chiwra - beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions.
- SattuSattuSattu or Chhatua are ground powders of pulses and cereals like horse gram , green gram, jowar, wheat, oat, barley, etc. These are consumed along with fruit slices, sugar or milk. Green chilli, lemon juice and salt are sometimes added as flavouring...
- powdered baked gram, a high energy giving food usually mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed 'chapattis', locally called as 'makuni roti'. - Dhuska - a deep fried item prepared from a mixture of powdered rice and ghee but is salted.
- Litti - Powdered baked gram is mixed with chopped onions,green chillies,lemon juice,coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep fried with oil. Best accompanied with Ghee,Curd and Chokha and baigan bharta.
Vegetarian Cuisine
- SaagSaagSaag or sag is a spinach and/or mustard leaf-based dish eaten in South Asia with bread such as roti or naan, or rice . Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients such as paneer...
- Kafta
- Bharwan karela
- Veg-KormaKormaKorma is a dish originating in South Asia or Central Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry...
- Subziyon ka Panchranga Korma - Paalak paneer
- Shaahi paneer
Non-vegetarian cuisine
The distinctive BihariBihari people
The Biharis are an ethnic group originating from the present state of Bihar with a history going back three millennia...
flavor of non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad who found it quite tasty. Forms of kebabs, mutton preparations and dishes prepared from various fowl
Fowl
Fowl is a word for birds in general but usually refers to birds belonging to one of two biological orders, namely the gamefowl or landfowl and the waterfowl...
and birds have a very distinctive flavor. Bihari
Bihari people
The Biharis are an ethnic group originating from the present state of Bihar with a history going back three millennia...
s are quite famous for their Bihari Kebabs, another typical Bihari non-vegetarian dish. This dish was traditionally made from mutton and is eaten with roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
, paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
or boiled rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
. The region of Champaran is famous for a mutton grilled dish called Taash. Recently, in fast food restaurants, these Bihari Kebabs are also sold as Bihari Kebab Rolls, which are essentially kebabs wrapped up in a paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
.
- Prawns
- Shaahi Jhinga Masaledaar
- Jhor Waali Machhli
- Jhinga Biryaani
- Bihari Kebabs
Breads
- ParaunthaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
- Aalu Parauntha
- Satuwa Parauntha
- Piyaz Parauntha
- Parauntha-filling of a paste made of poppy seeds soaked overnight in water and then ground with spices, particularly red chilli.
- Dal puri
- Makuni
- Makai ke roti
Appetizers
- ChaatChaatChaat is a term describing savoury snacks, typically served at road-side tracks from stalls or carts in India. With its origins in east India, chaat has become immensely popular in the rest of India and the rest of South Asia...
- Golgappa
- Chatni -
- Jhal Murhi
- Dahi vadaDahi vadaDahi vada is an Indian chaat, prepared by soaking vadas in thick yogurt ....
- PakoraPakoraPakora is a fried snack found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, cauliflower, tomato, chilli, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them...
- RaitaRaitaRaita is an Indian/Pakistani condiment based on yogurt.Raita may also refer to:* Henna Raita, Finnish alpine skier* Marjatta Raita, Finnish actress* Mikko Raita, Finnish music mixing and recording engineer and producer- See also :...
- Tarua
Bihari Fast Food
- Litti -can be prepared with minimum of utensils by people who away on tour. It is a ball shaped dish of the size between a table tennis and a lawn tennis ball, baked in mild fire (though it can be done in any electric oven/ microwave oven, but would miss the distinct flavour infused by fire .The crust is made of a hard dough made of wheat flour and filled with a dry amorphous preparation made of Sattu (gram flour) and spices.It is accompanied with chokhaa (mashed potato and/or brinjals, green chilli and coriander leaf. Dill is an essential ingredient for brinjal chokhaa).
- ChokhaChokhaA chokha is part of the traditional male dress of the peoples of the Caucasus. It has been in wide use among Georgians from the 9th century until 1920s, The trend of Chokha in Georgians still continue to occur as they see it as their proud cultural heritage they inherit till this day...
- - BajkaBajkaBajka is a village and municipality in the Levice District in the Nitra Region of Slovakia.-Geography:The village lies at an altitude of 159 metres and covers an area of .It has a population of about 335 people.-Facilities:...
- BhurtaBhurtaBhurta or Bharta is a lightly fried mixture of mashed vegetables in the Cuisine of India and Pakistan.An example of this is Baingan ka Bhurta.-Ingredients:Bhurta recipes vary depending upon the region and the vegetable used...
- - BhunjiaBhunjiaThe Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21° 25° North and 21° 30° north latitude and 82° 35° East longitude...
- Bhunjia of Bihar must not be confused with 'bhajia' of other regions. - SamosaSamosaA samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
- KachoriKachoriKachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa."-Variations:...
- Samosa Chaat, it is basically samosa sweet chatni, curd, Namkeen mixtures with chiura, onion and other garnishing ingredients.
Sweets
- KhajaKhajaKhaja also Pheni is Oriya sweet made from Refined wheat flour, sugar and edible oils . It is made and eaten all throughout Indian subcontinent, though it is known by different names. It is prepared in the states of Bihar, Orissa, Uttar Pradesh, West Bengal and Andhra Pradesh.-Legend:Khaja is one...
- This may be compared to patties, with a difference that this is generally sweet, sometimes found in a salty form and has no fillings. Famous one is from Silao NalandaSilao NalandaSilao is a city and a notified area in Nalanda district in the Indian state of Bihar. It is known for the excellent Khaja made by its Halwais. It is also the head quarters of a Block, a small administrative unit, by the same name.-Geography:... - TilkutTilkutTilkut is a sweet savoury made in the Indian states of Bihar and Jharkhand. It is made of pounded 'tila' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya...
(Til Burfi) - This is made of sesame seed and is available only in winters. A thick hard base of sugar of the size of a tennis ball is rolled in copious amount of sesame seed and then hammered to roll out in round shape.The more the seed, the softer, better and amorphous it is. Though available all over the state, the one from GayaGaya, IndiaGaya is the second largest city of Bihar, India, and it is also the headquarters of Gaya District.Gaya is 100 kilometers south of Patna, the capital city of Bihar. Situated on the banks of Falgu River , it is a place sanctified by both the Hindu and the Buddhist religions...
is very famous.] - Maal Pua
- Rabri/Basundi
- KheerKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
- A special form of kheer called Rasia is prepared during the ChhathChhathChhath is an ancient Hindu festival dedicated to the Hindu Sun God, Surya, also known as Surya Shashti. The Chhath Puja is performed in order to thank Surya for sustaining life on earth and to request the granting of certain wishes. The Sun, considered the god of energy and of the life-force, is...
festival. - ThekuaThekuaThekua is a dry sweet from India. It is very popular in Bihar, Jharkhand and eastern Uttar Pradesh .Thekua is a staple dessert for people of Bihar, and also a revered prasad in the Chhath puja...
- Khajur
- Laktho
- Churma
- BalushahiBalushahiBalushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine and Nepali cuisine, similar to a glazed doughnut. In South India, a similar pastry is known as Badushah.-Balushahi:...
- Famous one is from HarnautHarnautHarnaut is a town in Nalanda district of Bihar, India. Native village of Bihar cm Mr. Nitish Kumar is 3 km north-east of it.-Geography:It is located at at an elevation of 43 m above MSL. Harnaut is one of the most prominent block of Nalanda district.It is gate city of Nalanda.Present Bihar... - Anarasa (Come from particular area Basopatti & the nearest villages)
- Motichoor ka Ladoo - Famous one is from ManerManerManer is a city and a notified area in Patna district in the Indian state of Bihar.-Demographics: India census, Maner had a population of 26,912. Males constitute 53% of the population and females 47%. Maner has an average literacy rate of 52%, lower than the national average of 59.5%: male...
- Kala Jamun
- PedaPedaPeda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel colour...
- Famous one is from KesariaKesariaKesariya is a small city in Bihar, India. It is the site of the biggest stupa of India, built by King Ashoka. Kesariya used to be called Kesaputta during the time of the Buddha. It was a township of the Kosalans and the residence of the Kalamas... - khurma - found only in southwest bihar.
- Parwal ki Mithai - It is made of pointed gourd (botanical name-Trichosanthes dioica). The fruit is scrapped to remove the skin,sliced longitudinally, deseeded and boiled to make it tender and then filled with Khoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off.
- Khubi ka Lai - Famous one is from BarhBarhBarh is a town and subdivision of Patna District of Bihar. It is located along the Ganges River, south-east of Patna.Barh railway station witnessed burning of many trains by a mob protesting the withdrawal of stoppage of trains there and many more causes....
- Belgrami
- Padokkia
- MurkiMurkiMurki is a short taan in Hindustani classical music. It is often delivered in rapidfire tempo, and is employed in thumris and other lighter genres. Other taans used in thumri gyaki include the khatka and the zamzama....
- Famous one is from Koelwar - Pirikya - Made from flour and khoya etc. It is very famous in Basopatti and villages nearby.
- Khurchan - This is made of layers of scrapped condensed milk. Available in Patna city (old town).
- Postaa-dana kaa Halwa -a sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sauted in ghee(clarified butter)in a wok. This is generally prepared in winter season.
- Kasar - A dry sweet prepared of coarsely ground rice during the ChhathChhathChhath is an ancient Hindu festival dedicated to the Hindu Sun God, Surya, also known as Surya Shashti. The Chhath Puja is performed in order to thank Surya for sustaining life on earth and to request the granting of certain wishes. The Sun, considered the god of energy and of the life-force, is...
festival. - Dangra ka Tilkut - This is made of sesame seed and is available only in winters. A thick hard base of jaggey (gur/mittah) of the size of a tennis ball is rolled in copious amount of sesame seed and then hammered to roll out in round shape.The more the seed, the softer, better and amorphous it is. Though available all over the state, the one from Dangra village in Gaya is very famous.]
See also
- Bhojpuri cuisineBhojpuri cuisineBhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar.Bhojpuris are fond of spicy foods and their cuisines reflect this....
- Bengali cuisineBengali cuisineBengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...
- Oriya cuisineOriya cuisineOriya cuisine refers to the cooking of the eastern Indian state of Orissa. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and...
- North Indian cuisineNorth Indian cuisineNorth Indian cuisine , part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and West-Central Uttar Pradesh...
- Indian CuisineIndian cuisineIndian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...